The Snapshot

Grilled red cabbage, burnt butter, fermented wild rice, and spiced cherry tomatoes rattles off more like ingredients typically found in a test kitchen pantry rather than poured over ice. But such is the genius behind Penicillin Shanghai’s new drinks roster – one of the most anticipated openings of the year – creating quite the stir amongst cocktail connoisseurs and casual sippers alike.

A transplant from Hong Kong, the team behind Penicillin (#24 on Asia’s 50 Best Bars 2024) is scheduled to open Penicillin Shanghai on May 8 along Nanchang Lu. Penicillin Hong Kong’s co-founders Agung and Laura Prabowo, Jamie McCleave (Penicillin Hong Kong Bar Supervisor), and Chris Wu (previously of Speaklow) will be leading this Shanghai team of Captain Planet all-stars. 

Agung and Laura Prabowo

Jamie McCleave

Recognized in the global drinks industry for pouring up “mad scientist” cocktail creations – formulated with all manner of rotovap infusions, centrifuge distillations, and molecular gastronomy gadgets – the menu will feature about 50% of the same offerings from Penicillin Hong Kong, with the other half of the menu being inspired by the innovative use of upcycled local Shanghai ingredients.

Sustainability pervades every aspect of Penicillin Shanghai, a planet-conscious powerhouse of a venue with a holistic approach to environmental protection and longevity. From repurposed produce (that would customarily find its way into the bin) and upcycled Eco Spirits bottles to donated proceeds that minimize deforestation in Indonesia, from utilizing a fallen tree trunk suspended from the ceiling as the bar entrance’s focal point to working with local farmers to reduce the bar operation’s carbon footprint, there’s a whole lot of forward-thinking, eco-friendly-focused, and energy efficient practices coming at you from all angles. You can sleep easier at night knowing you’re sipping RMB90 cocktails for the betterment of Mother Earth.

The Space

The 168-square-meter space is an architectural marvel, split across two stories and four chambers. 

The main bar, located on the first floor, accommodates 32 guests in the front, plus a kitchen chamber in the back (more on this later). 

Ascending to the scientist’s lair on the second floor, guests first enter the laboratory – with seating for another 18 around two chef’s tables – or in this case “bartender’s tables” – allowing patrons to peek behind the scenes and engage directly with the cocktail-making process.

The fourth, and most eccentric space, the fermentation chamber – aka the “stinky room” – is lined with house-made ferments of all manner – think Strawberry Banana Wine, Apple Pineapple Cider, non-alcoholic kombucha, and the like – exemplifying what Penicillin’s core tenet is all about.

Finally, a half staircase up is the Green Room, a private space for parties of four to six.

The interior design elegantly mirrors the Hong Kong venue while infusing a futuristic Shanghai flair. Penicillin Shanghai will also host a fully equipped kitchen that enhances the venue’s strong sustainability-focused ethos through farm-to-table cooking. This approach melds responsibly-sourced local produce with pioneering techniques to create bar snacks that are both satisfying to the palate and beneficial to the environment. Expect the equally out-there bar bites to launch later into summer.

The Menu

The heart of Penicillin Shanghai beats strongest with its cocktail offerings. Each drink is meticulously crafted, showcasing the creativity and commitment of the team. The upstairs lab invites guests into an intimate setting where they can observe the bartenders at work, garnishing drinks and preparing concoctions. This immersive experience provides a behind-the-scenes look at the alchemy that goes into each tipple.

Among the signatures, One Pot Pan (RMB90) has been adapted from its original Hong Kong rendition to use fermented wild rice water against a backbone of leftover hops flower-rotovaped tequila. An alcohol-free distillation of “ugly strawberries” – those that are tossed by farmers for their irregularities yet still boast the same jammy sweetness – becomes strawberry hydrosol, juxtaposed against the char of local chives cordial. This clarified highball of sorts is complex yet accessible, capturing the essence of Penicillin's playfully unpretentious approach to cocktail conception.

Our Final Warming (RMB90) – leftover watermelon rind gin, omija berry vermouth, jalapeno sous-vide campari, sea samphire

Another must-try, Agung’s lauded The Original (RMB90) is a tidal wave of oceanic salinity, with ripples of oyster and clam shell-distilled vodka, spiced cherry tomato, salted coconut water, and the curious smarminess of dairy, owed to the cheese wax-lined bottled in which the pre-batched cocktail resides. Topped with an oyster leaf for that extra saline oomph, I immediately understand why this drink has remained one of the most iconic on Penicillin’s menu in Hong Kong since opening over half a decade ago.

The Classic Penicillin (RMB90)

The menu doesn’t give anything away either, as no spirit brands are mentioned – just flavor cues like mango custard, omija berry, and watermelon rind, with drinks presented ostensibly simplistic – clean and restrained. It all feels overtly unelaborate, a poster child for minimalism. Yet, so much thought has gone on behind the scenes, thought that can be experienced through all five senses with each beverage served. 

As the weather warms, Penicillin promises to unveil even more Shanghai exclusive libations that celebrate the local climate and ingredients, alongside the aforementioned elevated food menu. 

The Vibe

In a city known for its culinary excellence and vibrant nightlife, Penicillin Shanghai emerges as a beacon of sustainability and ingenuity. It invites guests to sip on extraordinary cocktails while being part of a community that values innovation, connection, and a commitment to the environment. At its core, Penicillin is a cocktail bar, but for those who look closer, it’s also – quite possibly – Shanghai’s most sustainable, visionary and resourceful food and beverage industry venue yet.

The countdown to May 8 has begun, and the excitement is palpable as Penicillin prepares to open its doors to a new era in Shanghai's cocktail culture.

Penicillin, 62 Nanchang Lu by Sinan Lu, 南昌路62号近思南路.